Mexican Appetizer Cheesecake (Suzanne)

3 (8 oz) packages cream cheese - softened
2 tsp chicken boullion
1 1/2 tsp chili powder
1/2 tsp tabasco sauce
1 cup finely chopped, cooked chicken
2 eggs
1/2 cup hot water
1 can green chillies well drained and chopped (125ml can)
Salsa
Shredded cheddar
chopped green onion
Large tortilla chips

Preheat oven to 325F
In mixing bowl, beat cream cheese, boullion, chili powder and tabasco sauce until smooth.
Add eggs and water, mix well.
Stir in chicken and chillies.  Pour into 9 inch spring form pan, and bake for 30 minutes or until set.
Cool 15 minutes, run knife around edges and remove pan ring.
Top with salsa cheddar and green onion.
Serve warm or at room temperature with tortilla chips.